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lovecarrots
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 Sun, Jul 07 2024, 8:42 pm
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Anyone have a recipe for GF starter and sourdough?
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eduardo
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Sun, Jul 07 2024, 9:03 pm
| lovecarrots wrote: | | Anyone have a recipe for GF starter and sourdough? |
Just buy GF flour and replace the regular flour in the recipes
My starter was 113g flour and 113 water mixes. Leave for 24 hours in a warm area
Feed (take 113g of the starter, 113g flour and 113g of water) Either toss or save the leftover starter for discard recipes. Do this once a day for 7-10 days, then move it to the fridge and feed only weekly
For sourdough:
Take 30g of starter, 100g flour and 100g water, mix and leave until it bubbles
In a large bowl, add the starter mix you just made, 1000g flour and 660g water. Mix until it’s as sticky dough, cover and let rest for an hour
Add 60g water and 24g salt, mix into dough
Cover and let rest for 4 hours
Do 3 sets of pulls (take a handful of dough and pull upwards like taffy, then fold it down to the center. Repeat on all sides of the dough. Cover and do it again 30min later (another 2 times)
Cover let rest an hour after last pull
Put dough into a floured surface, cut into half
Shape each half into a ball by doing the pulls then flipping upside down. Cover with a towel for 1hr
Transfer balls to bannetons (poofy side down) and cover with towel for 2-3hrs
Transfer bowls to fridge and rest overnight
Preheat oven to 450 with Dutch ovens inside
Take out pots, turn bowls over so dough falls in. Cut into the top of the dough gently and spray with water shpritz. Cover lid and cook for 15m
Uncover pot and continue cooking another 10-15 min
Once done, transfer to cookie rack until cool
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lovecarrots
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Sun, Jul 07 2024, 10:02 pm
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thank you! what company GF do you use
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Sarah S
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Sun, Jul 07 2024, 10:04 pm
| eduardo wrote: | Just buy GF flour and replace the regular flour in the recipes
My starter was 113g flour and 113 water mixes. Leave for 24 hours in a warm area
Feed (take 113g of the starter, 113g flour and 113g of water) Either toss or save the leftover starter for discard recipes. Do this once a day for 7-10 days, then move it to the fridge and feed only weekly
For sourdough:
Take 30g of starter, 100g flour and 100g water, mix and leave until it bubbles
In a large bowl, add the starter mix you just made, 1000g flour and 660g water. Mix until it’s as sticky dough, cover and let rest for an hour
Add 60g water and 24g salt, mix into dough
Cover and let rest for 4 hours
Do 3 sets of pulls (take a handful of dough and pull upwards like taffy, then fold it down to the center. Repeat on all sides of the dough. Cover and do it again 30min later (another 2 times)
Cover let rest an hour after last pull
Put dough into a floured surface, cut into half
Shape each half into a ball by doing the pulls then flipping upside down. Cover with a towel for 1hr
Transfer balls to bannetons (poofy side down) and cover with towel for 2-3hrs
Transfer bowls to fridge and rest overnight
Preheat oven to 450 with Dutch ovens inside
Take out pots, turn bowls over so dough falls in. Cut into the top of the dough gently and spray with water shpritz. Cover lid and cook for 15m
Uncover pot and continue cooking another 10-15 min
Once done, transfer to cookie rack until cool |
Have you tried this with gluten free flour?
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